Quick and Easy German Potato Pancakes
DISCLOSURE: Some of the links provided on this page are affiliate links. This means if you choose to purchase through these links, I may receive a small commission at no extra cost to you. I only recommend products I believe will benefit you, the reader. Your support helps me to continue providing quality content. Affiliate Disclaimer
A couple of years about I shared my version of the authentic German Potato Pancakes or Kartóffelpuffer in honor of Oktoberfest. This year I’m giving you my quick and slightly easier version of these fun German christkindl market street food.
Honestly, I prefer to use this recipe versus the traditional one, especially for holidays. It’s a lot less work because I use frozen hashbrowns instead of shredding, rinsing, and straining out the potatoes. Don’t worry; these Kartóffelpuffers are very close to the original version, but less effort so faster easting time.
MY LATEST FOOD VIDEO
MAKING POTATO PANCAKES
ABOUT THE INGREDIENTS
shredded frozen hashbrowns are used instead of freshly shredded potatoes. You will need to defrost them and drain any excess water if there is any.
onion powder is used instead of shredding onion.
large eggs are used to bind everything together.
all-purpose flour is used to thicken and help keep everthing together.
rice flour (not glutinous rice flour) helps to create crunchiness when it fries.
sea salt adds flavor.
ground white pepper adds a little heat (but not too much)
neutral-tasting oil for “frying” (more or less)
MAKING THE POTATO PANCAKES
Below is just the general sum up of how to make the pancakes. for the full recipe scroll down to the recipe card.
Mix the eggs, onion powder, sea salt, and, ground white pepper.
Add the AP and rice flour to the egg mixer, and whisk together into a paste.
Next, add and fold the shredded hashbrowns together with the egg batter using a silicone spatula until completely combined.
Heat a cast iron pan on medium-high heat. Add a thin layer (about 2-3 Tablespoons or 2 good swirls) of neutral-tasting oil. Allow the oil to heat (it will being to shimmer).
Scoop up about 3 Tablespoons of batter into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes) and then flip them (I like a fish spatula for this).
JENN’S TIP
Using a cookie scoop is the easiest way to get a fairly even amount and it’s less messy.
Place the cooled potato pancakes in a single layer on a cooling rack nested into a baking sheet
COOKING WITH KIDS
DISCLOSURE: Please keep in mind that the following tips are general and are meant to be suggestive. I personally use these strategies with my own kids, who are all unique even within my own family of five. Therefore, please regard these as suggestions or ideas. If you feel that your child requires more or less assistance, then go with what you and your child are comfortable with. Ultimately, you know your child best.
*This one involves some frying which can be very dangerous. Caution and supervision are highly recommended.
Continue this process; oil, batter, and flip until all are done.
STORAGE DETAILS
FRIDGE: Potato Pancakes can last in the fridge for 3–4 days if stored in an airtight container.
FREEZER: You can also freeze your potato pancakes for up to three months. Enjoy them anytime!
to freeze potato pancakes:
- Let the pancakes cool completely
- Place the cooled potato pancakes in a single layer on a baking sheet lined with a silicone mat
- Transfer to a freezer-safe bag or airtight airtight container
Serve them with your choice of sour cream, applesauce (which is the traditional choice), or my personal favorite, eggs. Check out my Oktoberfest Egg Benedict!!! Viel Spaß (enjoy)!
DID YOU MAKE THIS RECIPE?
Please take a moment to leave a comment and provide a star rating below. If you share a picture on Instagram don’t forget to tag me @jenngiamsmith! I always share your posts on my story and tag you!
Share or save it:
Quick and Easy German Potato Pancakes
Learn how to make German potato pancakes the easy way. This recipe uses frozen hashbrowns and onion powder to save you time and effort while still delivering great taste.
- Total Time: 35 minutes
- Yield: 12 pancakes 1x
Ingredients
- 1 1/4 lbs frozen shredded hashbrowns [thawed and drained-if needed]
- 1 teaspoon of onion powder
- 2 large eggs [beaten]
- 1/4 cup all-purpose flour
- 1/4 cup rice flour [not glutinous rice flour]
- 1/4 teaspoon ground white pepper
- 1 teaspoon sea salt
- 1/4 cup neutral-tasting oil for “frying” [more or less]
Instructions
- Mix the eggs, onion powder, sea salt, and, ground white pepper.
- Add the AP and rice flour to the egg mixer, and whisk together into a paste.
- Add and fold the shredded hashbrowns together with the egg batter using a silicone spatula until completely combined.
- Heat a cast iron pan on medium-high heat. Add a thin layer (about 2-3 Tablespoons or 2 good swirls) of neutral-tasting oil. Allow the oil to heat (it will being to shimmer).
- Scoop up about 3 Tablespoons of batter (I like to use a cookie scoop for this) into the cast iron pan and gently press so it’s nice and even. Let them brown on one side (about 3-5 minutes) and then flip them (I like a fish spatula for this).
- Place the cooled potato pancakes in a single layer on a cooling rack nested into a baking sheet
- Continue this process; oil, batter, and flip until all are done.
Equipment
Lodge Cast Iron Pan, 12″, Black
Buy Now →
Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (white)
Buy Now →
Prep Solutions 3 Tablespoon Cookie Scoop
Buy Now →
ThermoWorks Hi-Temp Silicone Spatula
Buy Now →Notes
Storage
Fridge: Potato Pancakes can last in the fridge for 3–4 days if stored in an airtight container.
Freeze: You can also freeze your potato pancakes for up to three months. Enjoy them anytime!
to do this use the following instructions:
- Let the pancakes cool completely
- Place the cooled potato pancakes in a single layer on a baking sheet lined with a silicone mat
- Transfer to a freezer-safe bag or airtight airtight container
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Sides, Street Food, Snack
- Method: Frying
- Cuisine: German, German-American
DID YOU MAKE THESE QUICK AND EASY GERMAN POTATO PANCAKES?
Post a photo to Instagram and tag
MAKE MID-WEEK A LITTLE EASIER
Sign up below, and I’ll send you a FREE E-BOOK featuring six of my all-time favorite mid-week recipes!
©Photo, Prop Styling, and Food Styling by Jenn Smith owner of Jenn Giam Smith; Jenn Smith, LLC
